I know in recent months I’ve shared quite a few Spanish recipes, from tapas and sauce to bread pizza/loaded toast but I am not about to apologize, or stop. True, some of it is reminiscing my time there, but also there are some great dishes and I do love the Spanish approach to food – use good ingredients, make generally simple, tasty dishes and share your food so everyone can enjoy the different flavors together. Plus, it’s a cuisine that isn’t as common here as in the UK so between that and ease it’s definitely one to recreate at home. This simple gazpacho is a perfect example – simple, refreshing and delicious, perfect for this time of year.
What is gazpacho?
Gazpacho is a cold tomato-based soup that is a great way to start a meal. It’s incredibly easy to make – just blend everything up then season and allow to chill. You don’t need to chill it for too long, but it does help the flavors to mingle. You can make it thicker or thinner by either including bread or not, but either way it’s very refreshing and tasty.
Given how simple it is, it’s important to use as good quality ingredients as you can find, particularly tomatoes since they can vary so much in flavor. You may find the color varies a bit too, depending on your ingredients, but this is obviously just aesthetic.
As I said gazpacho makes a great appetizer and can be great for entertaining as you can serve it in shot glasses or other small glasses to more drink rather than spoon from a bowl as a tasty hor d’oeuvre. It’s easy to make in a large quantity and serve up quickly, and you can make it a day or two ahead of when you need it without any impact on flavor – just make sure you keep it refrigerated.
It’s a great, easy dish for hot days like we are having here at the moment – easy, refreshing but also good for you too. So grab some tomatoes, pepper and cucumber, get blending and enjoy.
Refreshing and light, gazpacho is a great cold soup for summer.
- 1 lb tomatoes 450g
- 1/2 green pepper
- 6 oz cucumber 170g - approx 1/2 English cucumber
- 1 shallot or 1/4 small red onion
- 1 clove garlic
- 1 slice bread optional, without crusts
- 1/2 tbsp red wine vinegar
- 1 1/2 tbsp olive oil
- 1/4 tsp salt plus optionally, a little pepper
Roughly chop the tomatoes, removing any tough central core. De-seed and roughly chop the pepper. Peel and roughly chop the cucumber, onion and garlic then place all in a blender.
Blend until smooth then stir in the vinegar, oil and salt. Taste and adjust seasoning to taste, with a little more salt, some pepper or a little more vinegar as you prefer. Refrigerate until ready to use.
Try these other tasty tapas dishes:
Remember to pin for later!